Farro and Broccolini Stuffed Squash with Grapefruit, Lime and Dill Dressing

This is a new recipe that I just came up with last week when I was on a grapefruit craze. The Farro and Broccolini Salad is super yummy and filling, that makes a great meal on its own. I often eat it this way, especially  if I don't have time to roast the squash.

Serves: 4-5 people

Cooking time:
Faro salad = 20 minutes
Roasted Squash = 45 minutes

Ingredients:

• 2 cups farro
  
• 1 cup broccolini, chopped
  
• 1 cup cherry tomatoes, diced
  
• 1/2 red onion chopped
  
• 1 clove garlic
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• 2 acorn squash cut in halves

Dressing:

• 1/2 grapefruit
  
• 1 lime
  
• 1 tablespoon olive
  
• 1/2 cup dill 

Preparation:

1. Cut acorn squash into halves, scoop out the seeds. Cut a small thin slice of the bottom of each squash. This helps the squash lay flat on the cooking sheet. Season each squash with pinch of salt and pepper and then drizzle generously with olive oil. Bake for 35-45 minutes.
   
   
2. Wash faro in 3 changes of cold water in a bowl, draining in a sieve each time.
   
   
3. Cook faro in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
   
   
4. Cover farro with a folded kitchen towel or paper towel,  then cover with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
   
   
5. In a large pan, saute onions and garlic. Add broccolini, tomatoes, salt and pepper. Saute for about 5-7 minutes, just long enough to incorporate the spices, do not overcook the vegetables. Set aside.
   
   
6. For the dressing: Mix the lime, olive oil, grapefruit and dill in a blender or food processor until fully incorporated.
   
   
7. In a large bowl, toss the veggie saute, farro with the grapefruit dressing.  Set salad aside to stuff the squash.
   
   
8. Remove the squash from the oven and let it cool for 10 minutes. Fill each squash with 2-3 spoonfuls of the farro salad. Top with some fresh dill and enjoy!
   
   

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